• 8servings
  • 105minutes
  • 365calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pound(s) boneless lamb shoulder , trimmed of fat and cut into 1-inch pieces

  2. 3/4 teaspoon(s) salt

  3. 1 tablespoon(s) olive oil

  4. 1 (1-pound) jumbo onion , chopped

  5. 2 clove(s) garlic , crushed with press

  6. 1 teaspoon(s) ground cumin

  7. 1/2 teaspoon(s) paprika

  8. 1/2 teaspoon(s) ground coriander

  9. 1/4 teaspoon(s) ground cinnamon

  10. 1/4 teaspoon(s) ground red pepper (cayenne)

  11. 1 can(s) (28-ounce) whole tomatoes in puree

  12. 1 can(s) (14- to 14 1/2-ounce) chicken broth

  13. 3 large carrots , cut into 1-inch chunks

  14. 2 can(s) (15- to 19-ounce) garbanzo beans (chickpeas) , rinsed and drained

  15. 1/2 cup(s) pitted green olives , chopped

  16. 1/4 cup(s) (loosely packed) fresh cilantro leaves , chopped, plus additional leaves for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Pat lamb dry with paper towels and sprinkle all over with 1/2 teaspoon salt. In 5- to 6-quart Dutch oven, heat olive oil on medium-high until hot. Add lamb pieces and cook, in 3 batches, about 4 minutes per batch or until lamb is well browned on all sides. With slotted spoon or tongs, transfer lamb pieces to medium bowl as they brown.

  2. Reduce heat to medium. To same Dutch oven, add onion and garlic, and cook 6 to 8 minutes or until onion is tender and golden, stirring occasionally. Stir in cumin, paprika, coriander, cinnamon, ground red pepper, and 1/4 teaspoon salt; cook 30 seconds, stirring to toast the spices.

  3. Return lamb to Dutch oven. Add tomatoes with their puree, chicken broth, and carrots; heat to boiling on medium-high. Cover Dutch oven and place in oven. Bake stew 1 hour or until lamb is tender when pierced with tip of knife, stirring once halfway through cooking.

  4. Return Dutch oven to stovetop; stir in beans and olives, and cook on medium-high 5 minutes or until heated through. Stir in chopped cilantro.

  5. Spoon half of stew into warm serving bowls and garnish each with cilantro leaves, then spoon remaining stew into freezer-safe containers (see Thawing and Reheating Tips ).


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